Description
A fresh twist on a classic side dish, this crunchy coleslaw features vibrant green and purple cabbage with sweet carrots, perfect for barbecues and picnics.
Ingredients
Scale
- 3 cups green cabbage, finely shredded
- 2 cups purple cabbage, finely shredded
- 1 cup carrots, grated or julienned
- ½ cup mayonnaise
- 1 tbsp white vinegar
- ½ tbsp apple cider vinegar
- 2 tsp sugar
- ½ tsp celery seed
- Salt and black pepper to taste
Instructions
- In a medium bowl, whisk together the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, salt, and black pepper until the dressing is smooth and creamy.
- Use a sharp knife or mandoline to finely shred the green and purple cabbages. Grate the carrots with a box grater or julienne peeler.
- Place all the shredded vegetables in a large bowl. Pour the dressing on top and toss well with tongs to coat everything evenly.
- Cover the bowl with plastic wrap and refrigerate for at least one hour.
Notes
Adjust dressing ingredients to taste; feel free to add more vinegar for tanginess. Letting it chill is essential for flavor enhancement.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg